In our last post on the healthy and versatile olive oil, we mentioned interesting recipes that olive oils can be used for. And last Sunday, was one of those days when we had a craving for muffins and found Giada De Laurentiis’ recipe for olive oil muffins.
It took less than an hour to bake, including waiting time; come to think of it, including eating :-) The only change we did on Giada’s recipe was to use ALTO Lemon Infused extra virgin olive oil instead of regular EVOO. There was a small risk of the cupcakes turning out too tangy, but it came out just right, and the reward was that it tasted even better than we expected! They were silky in texture, tangy but not overly, and with grated zest throwing out lively bright flavour notes.
Try them out, and enjoy with a nice cup of tea.
Lemon Infused Olive Oil Muffins (adapted from Giada De Laurentiis)
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
4 large eggs
2 teaspoons orange zest
2 teaspoons lemon zest
2 tablespoons balsamic vinegar
2 tablespoons whole milk
2/3 cup sliced almonds, toasted
Powdered sugar, for sifting
Preheat the oven to 180 degrees Celsius. Line a 12 cup muffin tin with paper liners.
Combine the flour, baking powder, and salt in a large bowl and set aside. Beat together the sugar and eggs until creamy, then add the vinegar, zest, and milk. With mixer on low, fold in the olive oil. Pour into the flour mixture and stir just until combined. Add the almonds.
Spoon into the muffin tin, filling each cup nearly to the brim. Bake for 20 – 25 minutes, or until a toothpick inserted in the center comes out clean.
Cool for 15 minutes and serve. Sift powdered sugar over the muffins and serve.